Beverage concentrates

ABSTRACT

The present invention provides a cartridge for a beverage preparation system, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, an outlet downstream of the inlet for the discharge of a beverage from the cartridge and a flow path connecting the inlet to the outlet, wherein the flow path includes within it a non-gelled beverage liquid concentrate containing about 0.01 to about 5 weight % in total of one or more thickeners. The cartridge may comprise an aperture having a cross-sectional area of 2 mm 2  or less downstream of a chamber in which the beverage liquid concentrate is loaded. The beverage concentrate may comprise methyl cellulose and at least one alginate in a weight ratio of 1:5 to 5:1 to provide improved the organoleptic properties such as mouthfeel.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims the benefit of European Patent Appl. No.09250901.7, filed Mar. 27, 2009, which is hereby incorporated byreference in its entirety.

FIELD

The present invention relates to beverage concentrates comprisingthickeners. More particularly, the preseht invention relates to beverageconcentrates comprising thickeners for use in beverage preparationsystems and to beverage concentrates having a mixture of thickeners thatprovides enhanced organoleptic properties.

BACKGROUND

Beverage dispensing systems rely on the use of beverage concentrates toprovide beverages. A beverage dispensing system may comprise or consistof a beverage dispensing machine and a cartridge comprising a beverageconcentrate. In use, the beverage concentrate is typically diluted withbetween 0.1 part and 10 parts by weight of an aqueous medium inside thebeverage dispensing system to provide a beverage that is then dispensedfrom the beverage dispensing system from an outlet. The beverage maysometimes be further diluted with additional aqueous fluids, for examplemilk. Thus, beverage concentrates provide a convenient and efficient wayof providing a consumer with a beverage.

Cartridges for use in a beverage dispensing systems typically compriseone or more chambers containing beverage concentrate. The cartridge andbeverage dispensing system may be configured so that the beverageconcentrate is mixed with the aqueous medium inside the cartridge;alternatively (or additionally), mixing with an aqueous medium may takeplace outside the cartridge within the beverage dispenser itself. Ineither case, the beverage dispensing system comprises an outletdownstream of the chamber(s) containing the beverage concentrate for thedischarge of a beverage and a flow path connecting the concentratechamber(s) to the outlet. The system may be further provided with ameans for mixing the beverage concentrate with an aqueous medium to formthe beverage either in the cartridge itself or elsewhere in the beveragepreparation system. The aqueous medium may typically be a fluid orliquid such as water or milk.

One type of beverage dispensing system makes use of single-servingcartridges to provide the beverage concentrate. The cartridges may besealed and formed of substantially air- and water-impermeable materials.In order to allow the beverage to brew and/or be diluted within thecartridges, the cartridges may comprise an inlet for the introduction ofan aqueous medium into the cartridge, an outlet downstream of the inletfor the discharge of a beverage from the cartridge and a flow pathconnecting the inlet to the outlet. By providing the beverageconcentrate within the flow path connecting the inlet and outlet of thecartridge, for example within a chamber, the cartridges convenientlyprovide an integrated means for mixing the beverage concentrate with anaqueous fluid.

Previously, certain thickeners have been used in beverage concentratesfor beverage dispensing devices. For example, WO 02/074143 describes theuse of a number of gums and starches in a beverage brewing device. Thesegums and starches appear to be contained in a solid concentrate, forexample one in which different ingredients have been agglomeratedtogether. Separately, US 2008/0014315 describes a fountain syrupcomprising a foam-creating composition comprising a dairy compositionand a hydrocolloid composition, a flavouring agent and a sweeteningagent.

SUMMARY

The present invention provides a cartridge for a beverage preparationsystem, the cartridge comprising an inlet for the introduction of anaqueous medium into the cartridge, an outlet downstream of the inlet forthe discharge of a beverage from the cartridge and a flow pathconnecting the inlet to the outlet, wherein the flow path includeswithin it a non-gelled beverage liquid concentrate containing about 0.01to about 5 weight % in total of one or more thickeners.

The present invention further provides a method of dispensing a beveragefrom a cartridge containing a beverage liquid concentrate comprising analginate and/or a thermally reversible gelling thickener dissolved inthe concentrate, the method comprising the steps of: passing an aqueousmedium through the cartridge to form a beverage by dilution of saidbeverage concentrate, and dispensing the beverage into a receptacle,wherein the overall weight ratio of the beverage concentrate to theaqueous medium is from about 10:1 to about 1:10.

The present invention further provides a beverage dispensing systemcomprising a cartridge containing a concentrate chamber comprisingbeverage concentrate, an outlet downstream of the concentrate chamberfor the discharge of a beverage, a flow path connecting the concentratechamber and the outlet, the flow path containing a means for mixing thebeverage concentrate with an aqueous medium, wherein the flow path has amaximum cross-section area of X and a minimum cross-section area of Y,wherein the ratio of X to Y is about 20 or greater, and wherein thebeverage concentrate is a non-gelled beverage liquid concentrate or asolid beverage concentrate comprising an alginate and/or a thermallyreversible gelling thickener.

The present invention further provides a beverage concentrate comprisinga thickener, wherein the thickener comprises methyl cellulose and atleast one alginate in a weight ratio of 1:5 to 5:1, wherein the methylcellulose and the at least one alginate are present in a combined amountof about 0.01 to about 5 weight %. The invention further provides theuse of a sodium alginate and methyl cellulose to improve theorganoleptic properties, preferably the mouthfeel, of a beverageprepared from a beverage concentrate, wherein the methyl cellulose andat least one, alginate in a weight ratio of 1:5 to 5:1.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 shows the viscosity/temperature relationship for a thermallyreversible gelling thickener (methyl cellulose).

FIG. 2 shows the results of trials investigating the mouthfeel of aparticular combination of thickeners.

DETAILED DESCRIPTION

The present invention will now be further described. In the followingpassages different aspects of the invention are defined in more detail.Each aspect so defined may be combined with any other aspect or aspectsunless clearly indicated to the contrary. In particular, any featureindicated as being preferred or advantageous may be combined with anyother feature or features indicated as being preferred or advantageous.

The inventors of the present invention have investigated the use ofthickeners in beverage concentrates. During these investigations, theinventors recognised that the selection of a specific thickener ormixture of thickeners can contribute to advantageous properties of thebeverage concentrate.

In particular, the inventors have found that it is advantageous for athickener to contribute to the thickness and texture of a final preparedbeverage but, in some systems, it is desirable for the thickener not tohave the same thickening effect in the beverage concentrate and/orbefore the beverage is dispensed from the beverage dispensing system.The inventors have also found that a combination of thickeners achievesthese advantageous thickness properties while at the same timecontributing to a surprising mouthfeel of a final prepared beverage.

These advantages of the present invention will now be described inrelation to three aspects. It is to be understood that the features ofeach of these aspects may be, unless specifically stated, freelycombined with any of the other aspects.

In a first aspect, the inventors have found that a thickener that causesa beverage liquid concentrate to form a gel and/or have an excessivethickness can render the beverage concentrate impossible to brew and/ordilute.

This may result in a weak, watery drink being dispensed from thedispenser, which lacks the advantageous mouthfeel that was the originalreason for adding the thickener to the beverage concentrate. Theinventors have also found difficulty in loading beverage concentratesinto single-serving cartridges if the beverage liquid concentrate takesthe form of a gel and/or has an excessive thickness.

In a second aspect, the inventors have found that, if a thickener thatcauses a beverage liquid concentrate to form a gel and/or have anexcessive thickness, gel pieces can be formed when the beverageconcentrate mixes with an aqueous fluid. These gel pieces can blocknarrow constrictions in the flow path, thereby causing an increase inthe pressure required to dispense the beverage from the beverage system.The inventors have further found that it is possible to provide a solidbeverage concentrate that thickens once dispensed from the beveragedispensing system, thereby reducing the pressure needed to cause aprepared beverage to flow through narrow constrictions in the flow pathbetween the point of mixing of the aqueous fluid and the beverageconcentrate and the outlet of beverage dispensing system.

In a third aspect, the inventors have found a combination of twothickeners that have all the advantages of the first two aspects of theinvention and further provides a surprising mouthfeel to a preparedbeverage.

Each of these aspects will now be described in greater detail.

In a first aspect of the invention, the inventors have recognised theconvenience to the consumer of providing a beverage concentrate in acartridge in which the beverage is diluted and/or brewed. In use, thesecartridges may be placed inside a beverage preparation machine. Anaqueous medium, for example water and/or steam, is then introduced intothe cartridge from the beverage preparation machine. The aqueous mediummixes with the beverage concentrate within the cartridge and then themixed beverage is dispensed from the cartridge. Optionally, otheringredients may be added to produce the final beverage, such as milk.The combination of the cartridge and beverage preparation machine may betermed a beverage preparation system.

Beverages that are prepared in this way include, but are not limited to,coffee, tea and hot chocolate. It is to be noted that the terms “brewed”and “diluted” are used interchangeably herein to refer both to thebrewing of, for example, coffee and tea and to the dilution of, forexample, a chocolate concentrate.

The inventors have recognised that some beverages may benefit fromhaving thickeners added to them. For example, some flavoured coffees maybenefit from the addition of thickeners to the beverage. Examples offlavours added to coffee include, but are not limited to, cocoa(including chocolate), vanilla, alcoholic (including liqueur flavour),caramel, mint, dairy, herbs, spices (including cinnamon), nuts and/orberries.

The inventors have then investigated the possibility of using thickenersin beverage concentrates contained in cartridges so that beverages withthicker, luxurious mouthfeel may be easily and reliably prepared using abeverage preparation system.

In a first aspect of the invention, the inventors have investigated theuse of a thickener in a beverage liquid concentrate in a cartridge for abeverage dispensing device. However, the inventors have found that mostthickeners are unsuitable for use with a beverage concentrate comprisinga liquid ingredient.

Without wishing to be bound by theory, the inventors have found thatfood thickeners tend to dissolve in a liquid ingredient contained in abeverage concentrate. When dissolved, the thickener acts to thicken thecomposition and tend to form a gel. The inventors have found that, whenan aqueous medium is added to a viscous concentrate or gel beverageconcentrate, it takes a significant time for the aqueous medium to mixwith the beverage concentrate. For example, diffusion mixing of theaqueous medium with the beverage concentrate may be prevented orsignificantly slowed and mixing may instead be required to be precededby thermal transfer from the aqueous medium to the beverage concentratein order to reduce the thickness of the beverage concentrate. This maynot only increase the time taken to brew/dilute a drink to apre-determined strength, but it may also result in not all of thebeverage concentrate being mixed with the aqueous medium, resulting innot all of the beverage concentrate being transferred to the receptaclewhen dispensed. This problem is aggravated if the beverage concentratecontains any solids, when inadequate mixing may result in not all of thesolids being dissolved (if the solids are soluble solids) or not all ofthe solids contributing to the taste of the final beverage.

The inventors have then surprisingly found a beverage liquid concentratecomprising a thickener may be provided in a non-gel form. The inventorshave found this to be advantageous because it allows the beverage liquidconcentrate to easily mix with an aqueous fluid introduced into thecartridge, thereby decreasing the time taken to brew/dilute a drink to apre-determined strength and increasing the reliability of the brew.

Therefore, in a first aspect, the present invention provides a cartridgeadapted for use in a beverage preparation system, the cartridgecontaining a beverage concentrate and the cartridge being configured sothat, in use, the beverage concentrate mixes with the an aqueous mediumto brew a beverage. The cartridge may be configure for use with abeverage preparation machine. The beverage concentrate is a non-gelledbeverage liquid concentrate containing a thickener in an amountsufficient to provide a pre-determined thickening effect to the finalbeverage.

As noted above, the beverage concentrate in the first aspect of theinvention is a liquid beverage concentrate. “Liquid concentrate” refersto a concentrate comprising one or more liquid ingredients. “A liquidingredient” refers to one ingredient that is liquid at ambienttemperature (e.g. room temperature, such as 20° C.). The liquidingredient contained in the beverage concentrate may, for example,comprise water; alternatively or additionally, the liquid ingredientmay, for example, comprise corn syrup (e.g. glucose syrup) and/or othersyrups containing mono-, di- or polysaccharides. An example of a liquidingredient that is used for the preparation of a chocolate-based drinkis liquid chocolate, such as the liquid chocolate described in EP1440910, which is hereby incorporated by reference in its entirety.Preferably, the total amount of liquid ingredients contained in thebeverage concentrate is from about 40 to about 100% by weight, forexample about 60 to about 99% by weight, such as about 80 to about 97%by weight, for example about 90 to about 95%. These weight percentagesare given as a percentage of the total weight of the beverageconcentrate, i.e. as percentage of the combined weight of the liquid andsolid ingredients. In particular, the brew/dilution time and reliabilityof the brew may be increased with a greater amount of liquidingredients. However, sometimes some ingredients are preferably providedas solids in order to preserve their flavour until brewing/dilution. Forexample, a coffee extract may be provided in solid form, for example assoluble coffee. Partially insoluble solids may also be provided toimprove brew flavour, such as roast and ground coffee. Thus, thebeverage liquid concentrate may comprise, for example, from about 0 toabout 60 weight % solids contents, for example about 2 to about 40weight %, such as about 3 to about 20 weight %, for example about 5 toabout 10 weight %.

The beverage liquid concentrate is non-gelled. The terms “gel” and“gelled” are well-known to the person skilled in the art as referring toa system that exhibits no flow under steady-state conditions at 20° C.More preferably, the viscosity of the beverage liquid concentrate isabout 4000 mPa·s or less, more preferably about 1000 mPa·s or less, morepreferably about 500 mPa·s or less, such as about 200 mPa·s or less. Theinventors have found these viscosities contribute to the facile mixingof the beverage concentrate with the aqueous fluid. On the other hand,the viscosity of the beverage liquid concentrate may be about 1 mPa·s ormore, more preferably about 10 mPa·s or more or more, more preferablyabout 50 mPa·s or more. The inventors have found that these minimumviscosities tend to result from a concentration of ingredients in thebeverage concentrate apart from the thickener that allows the beverageconcentrate to be able to be diluted and still provide a final beverageof desired brew strength.

Accordingly, preferred ranges of viscosities at 20° C. and 100 rpminclude about 1 to about 4000 mPa·s, for example about 10 to about 1000mPa·s, such as about 10 mPa·s to about 500 mPa·s.

Viscosity is measured by a Brookfield DVII viscometer. The thickenersmay be selected so that the beverage concentrate has these viscositiesat 20° C. For example, the concentration of the preferred thickenersdiscussed below (an alginate and/or a thermally reversible gellingthickener) may be selected to achieve these viscosities. Viscosity maybe measured at 100 rpm using spindle 3.

Preferably, the thickener may be partially or fully dissolved in theliquid ingredient(s) and/or be contained in colloidal form in the liquidingredient. For example, if the beverage concentrate contains both solidand liquid ingredients, it may be described as having a continuous phase(the liquid ingredient(s)) and a discontinuous phase (the solidingredient(s)) and the thickener is partially or completely contained inthe continuous phase, either completely dissolved or as a colloid. Ifthe thickener is contained in a colloidal form, it may not separate fromthe beverage concentrate over time (e.g. one in which no orsubstantially no separation of the thickener from the liquid ingredientand/or settling of the thickener to the bottom of the container occurswhen left in a sealed container at 20° C. for 7 days).

Preferably, about 50% to about 100% by weight of the thickener may becontained in the liquid ingredient(s)/continuous phase, either dissolvedor in colloidal form, more preferably about 80% to about 100% by weight,for example about 100% by weight. In particular, a greater amount ofthickener dissolved in the liquid ingredients may result in a quickerand more reliable beverage brew. The thickener may be dissolved in thebeverage concentrate by mixing the ingredients of the beverageconcentrate before they are added to the cartridge, for example in amixer, such as in a vacuum mixer.

The thickeners may be provided in the continuous phase of the liquidconcentrate in a number of ways known in the art. For example thethickeners may be provided in a substantially or fully hydrated form. Inparticular, the thickener may be subject to a hydration technique, suchas sugar hydration. The thickener and the liquid ingredients of theconcentrate may also be subject to high-shear mixing. The inventors havefound that, by pre-hydrating the thickeners, all the thickeners are morelikely to dissolve in the time before the brewed beverage is dispensedfrom the beverage cartridge.

Preferably, the beverage concentrate comprises about 0.01 to about 5weight % of thickener. These weight percentages indicate the totalconcentration of thickeners and/or the total concentration of the twopreferred thickeners (an alginate and/or a thermally reversible gellingthickener, discussed in greater detail below). More preferably, thebeverage concentrate comprises about 0.01 weight % to about 2 weight %of thickener, more preferably about 0.1 to about 1 weight % ofthickener, for example about 0.2 weight % to about 0.8 weight %, evenmore preferably about 0.5 weight %. The inventors have found that, attoo low concentration, the thickening effect of the thickener isreduced, while at high concentration, the thickener tends to become lesseasy to dissolve in the liquid ingredient.

“Thickeners” are well-known in the art. They are thickening agents thatincrease the thickness of a beverage. They may be provided in solid form(at 20° C.) and then dissolved or dispersed in a liquid or they may beprovided with the solid thickener pre-dissolved or pre-dispersed in aliquid. They may be used, for example, to enhance the body and mouthfeelcharacteristics of a beverage.

The inventors have further found that certain thickeners have preferableproperties for overcoming the problem of over-thickening the beverageliquid concentrate. These thickeners include an alginate and/or athermally reversible gelling thickener. For example, the beverage liquidconcentrate may comprise one or both of an alginate and/or a thermallyreversible gelling thickener. The inventors have found that thesethickeners may be incorporated into a cartridge without resulting in abeverage concentrate that does not easily mix with an aqueous mediumwhen introduced into the cartridge.

The thickener may be or may comprise an alginate. Without wishing to bebound by theory, the inventors have found that alginates may thickenwhen mixed with calcium ions (Ca²⁺). Accordingly, the alginate may bedissolved in the beverage liquid concentrate in an unbound form toproduce a non-gelled concentrate. Then, on addition of an aqueous fluidcomprising calcium ions, the aqueous fluid mixes with the beverageconcentrate and only then does it thicken. For example, calcium ions maybe intentionally added to the aqueous fluid; or the calcium ions mayalready exist in the aqueous fluid, for example as ‘hard’ impurities intap water. Alternatively, the alginate may be dissolved in an aqueousfluid that does not include calcium ions. The beverage dispensed fromthe cartridge may then be mixed with a source of calcium ions in areceptacle in which it is served, for example with milk.

The term “alginate” is well-known in the art. Commercial alginates arederived from a variety of seaweed sources. Different seaweeds producealginates of different monomeric composition and block structure andtherefore the calcium reactivity of an alginate may depend on itssource. In particular, alginates may comprise a linear co-polymercomprising-D-mannuronic acid and L-guluronic acid monomeric units. Thesemonomers may occur in the alginate molecule as blocks of individualmonomer units (M-blocks or G-blocks), or as regions in which themonomers approximate an alternating sequence. Alginates may be referredto as “high M” or “high G”, depending on the proportions of mannuronicacid and guluronic acid they contain. An example of a high M alginate isthat obtained from giant kelp, Macrocystis pyrifera, harvested off theCalifornia coast. One mechanism of thickening of the alginates isthought to be the alignment of two buckled G-block regions resulting ina diamond shaped hole having dimensions that are ideal for thecooperative binding of divalent ions, such as calcium ions. In thepresent invention, high M alginates (e.g. ones having a M content as aproportion of the total number of M and G units of over 50%) may be usedbecause of their controllable thickening characteristics.

The alginate may be a soluble alginate and, as such, is preferablysoluble in water at 20° C. As such, preferably the alginate completelydissolves in water at 20° C. Examples of soluble alginates arewell-known in the art. They include sodium, potassium and ammoniumalginate. However, pre-gelled calcium alginate may not be soluble inwater. A particularly preferred alginate is sodium alginate, which theinventors have found to be particularly versatile in its properties andits reliability in thickening.

The inventors have found alginates to be preferable in use over otherthickeners because of their thickening properties. In particular,alginates have been found to rapidly and controllably thicken in thepresence of calcium ions. In contrast, the inventors have found otherthickeners, for example carrageenan thickeners, to only thicken slowly,as the beverage cools. Therefore, by using an alginate, the finalbeverage may not substantially change its viscosity over time, which isadvantageous for consumers.

The alginate may be provided in a form that is substantially unbound toa divalent cation but capable of binding to a divalent cation, forexample calcium (Ca²⁺). For example, the alginate may be provided in aform having about 70% to about 100% by weight unbound to a divalentcation (e.g. calcium), for example 90% to 100% by weight, such as about100% by weight. The amount unbound to a divalent cation (e.g. calcium)may be for example measured by titrating the composition at roomtemperature with a calcium ion solution (for example, one having a 1molar concentration of calcium ions); recording the point at which theviscosity of the composition no longer increases with addition of newcalcium ions; and then expressing this amount as a fraction of theamount of the calcium ion solution required to thicken the concentrationof a control sodium alginate solution to the point at which itsviscosity no longer increases.

The thickener may be or may comprise a thermally reversible gellingthickener. These thickeners exhibit the property of increased viscosityat higher temperature. This property is called reversible thermalgellation. For example, these thickeners may exhibit a higher viscosityat 80° C. than 20° C. when dissolved in the beverage concentrate, forexample twice as viscous, such as three times as viscous using theconditions to measure viscosity previously described (but varying thetemperature).

The inventors have found these thickeners to be advantageous becausethey tend not to form a gel or very viscous composition at roomtemperature in concentrated form, but increase their viscosity at highertemperature. As such, these thickeners are particularly advantageouswhen the aqueous fluid added to the cartridge is provided ‘hot’, i.e.from about 50° C. to about 100° C., for example from about 70° C. toabout 90° C., such as about 80° C. Alternatively, the aqueous fluid maybe introduced into the cartridge ‘cold’ (i.e. at 5 to 50° C., forexample about 20° C.) and then the beverage dispensed from the cartridgeheated up afterwards, for example by adding to a hot liquid (e.g. milk).In this way, at the point when the aqueous fluid comes into contact withthe beverage concentrate, the concentrate is not a gel or highlyviscous. While the beverage concentrate heats up quickly, the beverageconcentrate has time to fully mix with the aqueous fluid before thethickening effect of the thermally reversible thickener at the highertemperature has time to prevent the mixing of the beverage concentratewith the aqueous fluid.

Examples of two thermally reversible thickeners are methyl cellulose andhydroxypropylmethyl cellulose (HPMC). These are available under thetrade name of MethoCel from Dow Chemicals. Methylcellulose is aparticularly preferred thermally reversible gelling thickener because ofits mouthfeel properties. Its thermal/viscosity profile is illustratedin FIG. 1.

In a preferred embodiment, the beverage liquid concentrate comprisesboth methyl cellulose and an alginate. As described herein, theinventors have found this combination of thickeners to provide anadvantageous mouthfeel to the final prepared beverage.

If the beverage concentrate contains an alginate, the concentrate may beprovided with a calcium ion sequesterant. Calcium ion sequesterantscomplex to calcium ions, thereby reducing the concentration of calciumions available to complex with the alginate. For example, a calcium ionsequesterant may be used to complex to calcium ions present in theaqueous fluid, for example as ‘hard’ impurities in water.

Examples of calcium ion sequesterants include tri-sodium citrate,di-sodium phosphate, di-potassium phosphate, sodium orthophosphate,tetra sodium pyrophosphate and sodium hexameta phosphate.

Preferably, the calcium ion sequesterant is present in a ratio relativeto the alginate of 1:10 to 10:1, for example 1:5 to 5:1, such as 1:2 to2:1. The inventors have found that a calcium ion sequesterant may workeffectively inside these limits. If the concentration is low, theeffectiveness of the action of the sequesterant may be reduced; if theconcentration is too high, the amount of calcium required to cause athickening effect of the alginate may be significantly increased.

Examples of further additional ingredients that may be included in thebeverage concentrate include, but are not limited to, ground coffee,coffee extracts (including instant coffee), tea leaves, tea extracts,chocolate solids, and flavourings. For example, the beverage concentratemay further comprise flavour syrups, cocoa (including any part derivedfrom the cocoa bean, such as cocoa mass, cocoa nibs, cocoa powder),herbs, spices and flavourings such as vanilla, strawberry, raspberry,orange, melon, caramel, cream and biscuit.

Preferably, one of the liquid ingredients in the beverage concentrate isa liquid comprising one or more saccharide (mono-, di- orpoly-saccharide). For example, a suitable liquid ingredient may be amonosaccharide syrup or a disaccharide syrup. For example, the liquidingredient may be a corn syrup (e.g. glucose syrup). Preferably, thisliquid ingredient is provided in an amount of about 10 weight % to about90 weight %, for example about 30 weight % to about 75 weight %, forexample about 60 weight %. In particular, the inventors have found that,by pre-blending the thickeners with the liquid comprising one or moresaccharides, the thickeners may be advantageously dispersed and/ordissolved in the liquid. In other words, the liquid separates the powderparticles so that they do not aggregate together when an aqueous mediumis added to them.

In a preferred embodiment, the beverage concentrate thickener maycomprise 80 to 99% by weight liquid ingredients and 1 to 20 weight %solid ingredients. The liquid ingredients may comprise 0.01 to 5% byweight of dissolved thickener. This thickener may comprise or may be analginate and/or a thermally reversible gelling thickener. The alginateand/or the thermally reversible gelling thickener may be at aconcentration, either singularly or in combination, of 0.01 to 5% byweight. The liquid ingredients and/or solid ingredients may furthercomprise one or more flavourings, such as cocoa (including chocolate),vanilla, alcoholic (including liqueur flavour), caramel, mint, cinnamon,nuts and/or berries. The solid ingredients may be or may comprise acoffee extract, such as a soluble coffee.

Turning to the actual cartridge that may be used in the first aspect ofthe invention, the cartridge comprises an inlet for the introduction ofan aqueous medium into the cartridge, an outlet downstream of the inletfor the discharge of a beverage from the cartridge and a beverage flowpath linking the inlet to the outlet. It will be understood that by theterm “cartridge” as used herein is meant any package, container, sachet,receptacle or brewing or dilution device which contains a beverageconcentrate as described herein. The cartridge may be rigid, semi-rigidor flexible. The cartridge may be formed from substantially air- andwater-impermeable materials. The cartridge may be provided sealed. Forexample, the inlet and outlet may be covered by a membrane (for example,a laminate), which may be pierced in use to allow introduction of anaqueous fluid and the dispensing of a beverage. The beverage concentratemay, for example, be provided within a chamber contained in the flowpath. Other components may optionally be included in the cartridge, suchas a filter. A suitable cartridge for use in the present invention isdescribed in EP 1440908, the contents of which are incorporated hereinin their entirety by reference.

In one embodiment, the cartridge of the present invention is preferablya single-serving cartridge. In particular, the inventors have furtherfound difficulty in loading pre-gelled or very viscous beverageconcentrates into cartridges without heating the beverage concentratesto modulate their viscosities. Loading a cartridge with beverageconcentrate at from about 0° C. about 50° C., for example about 10° C.to about 35° C., is preferred so that a simpler loading apparatus may beused without the requirement for specialist heating equipment to beincorporated into the loading apparatus. The inventors have found thebeverage concentrates of the present invention to overcome this problembecause of their particular thickening properties.

Accordingly, preferably the beverage flow path containing the beverageconcentrate has a volume of about 5 ml to about 500 ml, more preferablyabout 10 ml to about 100 ml. Thus, the consumer can be provided with theconvenience of being provided with a single serving of a beverage andbeing able to dispose of the cartridge after its single use. Inaddition, preferably the amount of beverage concentrate provided in thecartridge is between about 1 g and 50 g, more preferably between about 5g and 25 g.

Preferably, the ratio of the volume of the beverage concentrate to thevolume of beverage flow path containing the beverage concentrate is fromabout 1:1 to about 1:100, such as about 1:2 to about 1:40, morepreferably from about 2:5 to about 1:20, such as from about 1:3 to about1:10. Thus, an aqueous fluid may be conveniently introduced into thecartridge for brewing the beverage.

In use, a beverage may be dispensed from the cartridge containing anon-gelled beverage liquid concentrate comprising a thickener by amethod comprising the steps of:

passing an aqueous medium through the cartridge to form a beverage bydilution of said beverage concentrate, and

dispensing the beverage into a receptacle,

wherein the overall weight ratio of the beverage concentrate to theaqueous medium introduced into the cartridge is about 10:1 to about1:10.

In particular, the inventors have found the range of dilution of about10:1 to about 1:10 to provide a convenient and reliable way of providinga consumer with a beverage in a cartridge that is small and convenientfor a consumer, for example about 5:1 to about 1:10, such as about 1:1or about 1.2 to about 1:8.

In use, the aqueous medium may be introduced into the cartridge aboveroom temperature. For example, the temperature of the aqueous mediumwhen introduced into the cartridge may be from about 50° C. to about100° C., for example from about 70° C. to about 95° C., such as about85° C. The aqueous medium may be heated to this temperature by a heaterprovided in the beverage dispenser.

The method may comprise the additional step mixing the mixture ofbeverage concentrate and the aqueous medium with another aqueous medium,such as milk. This may occur, for example, either in the receptacle. Ifthe aqueous medium is not added to the cartridge hot, the method mayalso comprise heating the mixture of beverage concentrate and theaqueous medium to a temperature of from 50° C. to about 100° C., forexample from about 70° C. to about 95° C., such as about 85° C. after ithas passed through the constriction. This may be achieved, for example,either in the beverage dispenser itself or in the receptacle, forexample by adding the mixture of beverage concentrate and the aqueousmedium to a heated fluid, such as milk.

The beverage dispenser used in the first aspect of the present inventionmay comprise a housing containing a water heater, a water pump,optionally an air compressor, a control processor, a user interface anda head. The head may comprise a holder for holding, in use, thecartridge. The beverage preparation machine may also be provided with awater tank.

The housing of the beverage dispenser may comprise a dispense stationwhere dispensation of the beverage takes place. The dispense station maycomprise a receptacle stand having a hollow interior forming a driptray.

The head of the beverage dispenser may be located towards the top of thehousing above the receptacle stand. The holder of the head may be shapedto receive the cartridge of the first aspect and to hold the cartridgein the correct orientation such that water may be passed through thecartridge. The holder and head may be provided with sealing means forsealing around a periphery of the cartridge to prevent by-pass flow ofwater in use. The head may be designed to direct flow of waterdownwardly through the cartridge so that beverage exits the cartridgethrough a lowermost surface of the cartridge. Alternatively, the headmay be designed to direct flow of water upwardly through the cartridgeso that beverage initially exits the cartridge through an uppermostsurface of the cartridge before being ultimately directed downwardly toa receptacle.

The user interface may be located on the front of the housing andcomprises a start/stop button, and a plurality of status indicators. Thewater tank may be located to the rear of the housing and is connected inuse to a water tank station located at a rear half of the housing. Thewater pump may be operatively connected between the water tank and thewater heater and controlled by the control processor.

The water heater may be located in the interior of the housing. Theheater is preferable capable of heating water received from the waterpump from a starting temperature of approximately 20° C. to an operatingtemperature of around 85° C. in under 1 minute.

The control processor of the beverage preparation machine may comprise aprocessing module and a memory. The control processor is operativelyconnected to, and controls operation of, the water heater, water pump,air compressor and user interface.

An example of a beverage dispenser that may be used in the presentinvention is described in PCT/GB2005/004113, the contents of which areincorporated herein by reference.

During their investigations, the inventors recognised a further problemassociated with the use of a beverage concentrate comprising a thickenerin a beverage dispenser. In particular, the inventors have recognisedthat some beverage dispensers contain a constriction in the flow pathbetween the point at which a liquid beverage concentrate is mixed withan aqueous fluid and the outlet of the beverage dispenser. In use, theinventors have found that, if a gelled concentrate is not fullydissolved in the aqueous fluid and some gel remains, the gel can becaught by the constriction in the flow path to block the beveragedispenser. Additionally or alternatively, if the beverage is too thick,the pressure required to force the mixture of the beverage concentrateand the aqueous fluid through the constriction becomes too great.

Accordingly, in a second aspect, the present invention provides abeverage dispensing system comprising:

a cartridge containing a concentrate chamber comprising beverageconcentrate,

an outlet downstream of the concentrate chamber for the discharge of abeverage,

a flow path connecting the concentrate chamber and the outlet, the flowpath containing a means for mixing the beverage concentrate with anaqueous medium to form the beverage,

wherein the flow path has a maximum cross-section area of X and aminimum cross-section area of Y, wherein the ratio of X to Y is about 20or greater, and wherein the beverage concentrate is a non-gelledbeverage liquid concentrate or a solid beverage concentrate comprisingan alginate and/or a thermally reversible gelling thickener.

The preferred features of the non-gelled concentrate of this secondaspect are the same as those previously described in the first aspect ofthe invention.

The cartridge used in this second aspect may be provided connected to aflow path, for example by being provided with an outlet connected to thebeverage flow path. It may be provided in single-serving ormultiple-serving form. However, in a preferred embodiment of this secondaspect, the beverage concentrate is provided in a cartridge according tothe first aspect. In other words, the cartridge may be provided with aninlet and outlet and a means for mixing the concentrate with an aqueousfluid and, as such, the cartridge may be the cartridge defined in thefirst aspect. In this case, the cartridge may be further provided with aconstriction or aperture having a ratio of X to Y as defined above.Thus, the constriction or aperture may be provided downstream of achamber that contains (pre-brewing/pre-dilution) the beverageconcentrate contained in the flow path between the inlet and outlet ofthe cartridge.

As well as a non-gelled beverage liquid concentrate, the second aspectof the invention may provide a cartridge containing a solid beverageconcentrate comprising an alginate (as previously defined). While theuse of solid concentrates may have disadvantages over liquidconcentrates such as increased brew/dilution times and less reliablebrewing, the inventors have found that a solid alginate and/or a solidthermally reversible gelling thickener may be used to provide thedelayed-thickening of the beverage until after the beverage is dispensedfrom the beverage dispenser.

In particular, an alginate may thicken in the presence of calcium ions.Thus, when provided in a solid concentrate, the alginate may bedissolved in the aqueous fluid and be dispensed into a receptacle. Then,a liquid comprising calcium ions may be added to the receptacle, forexample milk. Only then does the alginate thicken by complexing to thecalcium ions. Therefore, the thickening of the beverage may be delayeduntil it is dispensed out of the beverage dispenser into a receptacle.In this way, the beverage is not thickened before it passes through theconstriction in the flow pathway, only afterwards. Therefore, thepressure needed to pass the beverage through the constriction isreduced, facilitating the passage of the beverage through the beveragedispenser.

In addition, the inventors have recognised that thermally reversiblegelling thickeners increase their viscosity at higher temperature.Therefore, if provided in solid form the thickener may, for example, bedissolved (e.g. into colloidal form) in a cold fluid (e.g. one having atemperature of 5° C. to 50° C.), passed through a constriction and thenmixed (either in the beverage preparation system or in the receptacleitself) with a hot fluid to provide thickness after the dissolvedthickener has passed through the constriction.

As used herein, the term “solid concentrate” refers to a concentratethat contains substantially no liquid ingredients (i.e. liquid at 20°C.). For example, the solids content may be about 95 weight % orgreater, such as about 98 weight % or greater, for example 99 weight %or greater, such as about 100 weight %. While less convenient forbrewing/dilution, solid concentrates tend to have a longer shelf-lifethan liquid concentrates unless the liquid concentrates are suitablypackaged.

The preferred features (for example, the weight % of the alginate,preferred additional ingredients and the inclusion of a calcium ionsequesterant) of the solid concentrate are the same as those previouslydescribed for the beverage liquid concentrate of the first aspect.

Thus, the second aspect may further provide a cartridge according to thefirst aspect of the invention provided with a solid concentratecomprising an alginate and/or a thermally reversible gelling thickenerin the place of the liquid beverage concentrate of the first aspect.

Whatever form the concentrate takes, preferably, the beverageconcentrate comprises about 0.01 to about 5 weight % of thickener. Morepreferably, the beverage concentrate comprises about 0.01 weight % toabout 2 weight % of thickener, more preferably about 0.1 to about 1weight % of thickener, for example about 0.2 weight % to about 0.8weight %, even more preferably about 0.5 weight %. The inventors havefound that, at too low concentration, the thickening effect of thethickener is reduced, while at high concentration, the thickener tendsto become less easy to dissolve in the liquid ingredient. Preferably, ifan alginate and/or a thermally reversible gelling thickener areprovided, they are provided having the above ranges of weight.

The cartridge of this second aspect may be rigid, semi-rigid orflexible. The cartridge may be formed from substantially air- andwater-impermeable materials. The cartridge may be provided sealed exceptfor its connections to the beverage preparation system. For example, theinlet and outlet (if present) of the cartridge may be covered by amembrane (for example, a laminate), which may be pierced in use to allowintroduction of an aqueous fluid and the dispensing of a beverage.

The cartridge may also be separated from the means for mixing thebeverage concentrate with the aqueous fluid. Thus, the beverageconcentrate may be conveniently provided in greater than asingle-serving quantity. For example, the beverage dispenser may beprovided with a cartridge containing multiple servings of the beverageconcentrate and a metering device for providing a metered amount ofbeverage concentrate to the flow path for mixing with an aqueous fluid.

The ratio of X to Y measures the constriction in the flow path. It isnoted that the cross-section of the flow path is measured perpendicularto the flow path itself. If the flow path splits into a series ofparallel flow paths and the flow path is configured so that, in use, thebeverage concentrate/prepared beverage passes through all of theparallel flow paths, then the total cross-section of the flow path istaken to be the sum of the cross-sections of the individual parallelflow paths.

Preferably, the ratio of X to Y is about 50 or greater, such as about100 or greater, for example about 150 or greater. In particular, as theconstriction becomes more significant, the benefit of using a thickeneraccording to the second aspect becomes even greater. However, preferablythe ratio of X to Y is about 2000 or less, such as 1000 or less, such asabout 500 or less, for example about 350 or less. This is so that anexcessive pressure is not required to force liquids to flow through thebeverage dispenser. Thus, a preferred range of the ratio of X to Y isabout 20 to about 2000, for example about 50 to about 500, morepreferably 150 to 350, such as about 250.

The second aspect may also be expressed in terms of the actualcross-section area constriction. Thus, the inventors have found that, ifother thickeners are used in beverage systems having an aperture in theflow path of cross-sectional area of about 2 mm² or less, gel pieces maybecome stuck in the aperture and/or a greater pressure may be requiredto force liquid through the aperture. However, the thickeners of thissecond aspect facilitate the use of such an aperture.

Accordingly, the second aspect may provide a beverage dispensing systemcomprising:

a cartridge of beverage concentrate,

an outlet downstream of the cartridge of beverage concentrate for thedischarge of a beverage,

a flow path connecting the cartridge of beverage concentrate to theoutlet, and

a means for mixing the beverage concentrate with an aqueous medium toform the beverage, the means for mixing being either integrated into thecartridge of beverage concentrate or contained in the flow path,

wherein the flow path comprises an aperture having a cross-sectionalarea of 2 mm² or less, and wherein the beverage concentrate is anon-gelled beverage liquid concentrate or a beverage concentratecomprising an alginate and/or a thermally reversible gelling thickener.

Preferably, the aperture has a cross-sectional area (X) of about 1 mm²or less, for example about 0.5 mm² or less. In particular, as theaperture becomes smaller, the benefit of using a thickener according tothe second aspect becomes even greater. However, preferably the aperturehas a cross-sectional area of about 0.05 mm² or greater so that anexcessive pressure is not required to force liquids to flow through thebeverage dispenser. For example, the aperture may have a cross-sectionalarea of about 0.1 mm² or greater, such as about 0.2 mm² or greater. Thusa preferred range of minimum cross-sectional areas is about 0.05 mm² toabout 2 mm², such as about 0.1 mm² to about 0.5 mm².

For example the aperture may have a cross-sectional area of 0.36 mm²(e.g. a square aperture with sides of 0.6 mm); the aperture may alsohave a cross-sectional area of 0.24 36 mm² (e.g. a rectangular aperturewith sides of 0.6 mm and 0.4 mm). For example, such an aperture may be afoaming means, such as eductor. It will be understood that the aperturemay take other shapes other than square and rectangular.

Preferably, the maximum cross-section area (Y) of the flow path is 1000mm² or less, such as 500 mm² or less, such as 200 mm² or less, morepreferably 100 mm² or less. For example, the flow path may have amaximum cross section of 87.8 mm². However, the flow path may have amaximum cross-section area (Y) of 5 mm² or more, such as 10 mm² or more,preferably 20 mm² or more, for example 50 mm² or more. Within theselimits, the inventors have found it convenient to work a beveragepreparation system, for example facilitating the transport of liquidsthrough the beverage preparation system. For example the maximumcross-section area (Y) may be 5 to 1000 mm², such as 10 to 500 mm².

The aperture or constriction may be a foaming means, such as an eductor,to provide optional foaming of a beverage dispensed from the beveragedispenser. For example, the foaming means, such as the eductor, may beprovided in a cartridge (e.g. within the flow path of the cartridge) fora beverage dispenser as described herein, for example downstream of achamber containing (pre-brewing/pre-dilution) the beverage concentrate.

For example, the second aspect of the invention may provide a beveragedispensing system comprising:

a cartridge of beverage concentrate,

an outlet downstream of the cartridge of beverage concentrate for thedischarge of a beverage,

a flow path connecting the cartridge of beverage concentrate to theoutlet, and

a means for mixing the beverage concentrate with an aqueous medium toform the beverage, the means for mixing being either integrated into thecartridge of beverage concentrate or contained in the flow path,

wherein the flow path comprises an eductor, and wherein the beverageconcentrate is a non-gelled beverage liquid concentrate or a beverageconcentrate comprising an alginate and/or a thermally reversible gellingthickener.

The second aspect of the invention also extends to a method ofdispensing a beverage from a beverage system,

wherein the beverage system contains a cartridge, the cartridgecomprising one or more chambers containing a non-gelled beverage liquidconcentrate comprising a thickener, and the chamber is connected to anoutlet of the beverage system by a flow path,

the method comprising the steps of:

mixing the beverage concentrate with an aqueous medium, either in thechamber(s) of the cartridge or in the flow path of the beverage systemconnecting the chamber(s) to the outlet;

passing the mixture of beverage concentrate and the aqueous mediumthrough an aperture or constriction (such as an eductor) as previouslydefined, and

dispensing the beverage into a receptacle,

wherein the overall weight ratio of the beverage concentrate to theaqueous medium introduced into the cartridge is about 10:1 to about1:10.

The method may comprise the additional step of providing or adding aliquid containing calcium, for example a milk-based liquid to thereceptacle and/or mixing it with the mixture of beverage concentrate andthe aqueous medium within the beverage preparation system. The methodmay also comprise heating the mixture of beverage concentrate and theaqueous medium to a temperature of from 50° C. to about 100° C., forexample from about 70° C. to about 95° C., such as about 85° C. after ithas passed through the constriction. This may be achieved, for example,either in the beverage dispenser itself or in the receptacle, forexample by adding the mixture of beverage concentrate and the aqueousmedium to a heated fluid, such as milk.

The inventors have further investigated combinations of thickeners thatprovide advantageous mouthfeel to a beverage prepared from a beverageconcentrate. Of all the thickeners tested, alone and in combination, theinventors have found that a combination of methyl cellulose and analginate provide a mouthfeel that is surprisingly advantageous to theconsumer.

Accordingly, the present invention provides in a third aspect a beverageconcentrate comprising a thickener, wherein the thickener comprisesmethyl cellulose and at least one alginate in a weight ratio of 1:5 to5:1, wherein the methyl cellulose and the at least one alginate arepresent in a combined amount of about 0.01 to about 5 weight %.

The preferred features of the beverage concentrate (for example, theweight % of the alginate, preferred additional ingredients and theinclusion of a calcium ion sequesterant) of this third aspect are thesame as those of the liquid beverage concentrate of the first aspect. Itshould be noted that, while the beverage concentrate of the third aspectmay be a liquid concentrate as defined in the first aspect, it may alsobe a solid concentrate.

EXAMPLES Example 1

The following working example demonstrates the benefits of thisinvention in an on-demand beverage prepared with two capsules: onecapsule containing 21.5 g of milk brewed with 50 mL of hot water at 94°C. and one capsule containing 20 g of concentrated liquid base recipebrewed with 50 mL of hot water at 94° C. to create a final 100-150 mLbeverage.

Reference concentrated liquid base recipe, comprising:

63% of Iso-glucose

30% of water,

5.% of 100% soluble coffee

1.2% of flavours

Example 1: The inventive liquid beverage concentrate was prepared by theaddition of Sodium Alginate and Methyl Cellulose into the abovedescribed recipe. The inventive concentrated liquid concentrate wasprepared by pre-blending 0.25% of commercial Alginate, which consists ofmixtures of Sodium Alginate and di-sodium phosphate; 0.25% of commercialMethyl cellulose; 0.20% of tri-sodium citrate with 2.02% of extra finesugar in a separate vessel to have a homogenous blend to help theirdispersion and dissolution. Water was supplied to a vacuum mixer. Oncethe pressure in the mixer reached −160 mPa, the blend was fed undervacuum into the mixer through a pipe. Mixing at this pressure preventsthe incorporation of air in the mix, otherwise it would form a mousse.Agitation and recirculation were programmed to help gum dissolution andavoid lump formation. The pressure was then increased to −500 mPa beforethe Iso Glucose was added. Soluble coffee was then fed into the vacuummixer at the same pressure, agitation and recirculation conditions.Recirculation and vacuum were then stopped before the addition of theflavours. A final mixing with all the ingredients, at −500 mPa withagitation and recirculation was conducted before sending the product tothe next process step. To control the quality of the mixing, viscositywas measured with a Brookefield DVII viscometer. at 20° C. with spindleS3, at a speed of 100 rpm and Torque between 30-70%.

On drinking, after brewing, the overall beverage was thicker andsmoother in texture with creamier mouthfeel and offered enhancedorganoleptic properties in the inventive liquid beverage concentratecompared to the reference concentrated liquid base recipe.

The flavour variability between four different samples was evaluatedusing DOD (Degree of Difference methodology in which the DOD from thereference is rated on a scale of 1-11, where 1 is the same as controland 11 is very different to control. The different samples contained:

1. a mixture of sodium alginate (0.25%) and methyl cellulose (0.25%)(control, inventive recipe as described in example 1)2. no thickeners;3. methyl cellulose only (025%); and4. sodium alginate only (0.25%).

The DOD test was conducted including a blind control and a randompresentation of samples. The blind control was the mix of 2 thickeners.The test was conducted with 5 trained panelists and 2 repetitions. Thecalculations of the significance level are made on the average of 10measures with a Two-way ANOVA with replication and Dunnett test at 10%risk level.

The results of the DOD test are shown in FIG. 2 and in Table 1:

TABLE 1 Sample 1 2 3 4 Mouthfeel −0.11 −0.78 −1.22 −0.56 Creaminess 0−0.89 −0.89 0.22 Thickness 0.22 −1 −1.44 −0.44 Mouthcoating 0.11 −0.44−0.78 −0.56 Coast Throat 0 −0.44 −0.78 0 Overall DOD 2 4.11 4.67 4.22

The results show that:

-   -   the sample without thickeners is perceived as being        significantly different in overall DOD and it is directionally        less thick, coats less mouth and throat;    -   the sample with methyl cellulose only is significantly different        with significantly less thickness and less mouthcoating than the        reference sample containing the combination of the two        thickeners; and    -   the sample with alginate only is perceived as being        significantly different in overall DOD and it is directionally        less thick, less mouthcoating, slightly more creamy in texture        than the reference sample containing the combination of the two        thickeners.

Example 2

The following examples demonstrate how thickeners may be used so as toallow efficient mixing of a beverage concentrate with an aqueous mediumwithin a cartridge. The examples also show how certain thickeners maycause difficulties in using a concentrate comprising a thickener and aconstriction in the flow path to the outlet of the beverage system.

A cartridge of about 50 ml volume was provided. It was attempted to befilled with the beverage liquid concentrates as described in example 1containing the following thickeners:

1.1 Xathan gum (from CP Kelco) 0.05-0.2% weight total beverage1.2 low-methoxyl pectin (from CP Kelco) 0.05-0.5%1.3 kappa-carrageenan gum (from CP Kelco) 0.05-0.35%1.4 iota carrageenan (from CP Kelco) 0.05-0.35%1.5 lambda carrageenan (from CP Kelco) 0.05-0.6%1.6 sodium alginate (from Grinstead) 0.045-0.5%1.7 methyl cellulose (from Dow) 0.045-0.25%1.8 hydroxy propylmethyl cellulose (from Dow) 0.1-0.5%

Xathan gum was found to considerably thicken the concentrate, making itdifficult to fill the beverage cartridge and causing high capsuleresidues. Further, it was found that it became difficult to force thebrewed beverage through an eductor provided at the outlet of thecapsule.

Low methyoxyl pectin was found to form a gel, making it difficult tofill the beverage cartridge and causing a slow brewing process. Further,it was found that it became difficult to force the brewed beveragethrough an eductor provided at the outlet of the capsule.

Kappa-Carrageenan and iota-Carrageenan were found to considerablythicken the concentrate, making it difficult to fill the beveragecartridge and causing a slow brewing process. Further, it was found thatit became difficult to force the brewed beverage through an eductorprovided at the outlet of the capsule.

Lambda Carrageenan was found not to gel; however, it was found not togive the same texture to a beverage as either an alginate or methylcellulose, either alone or in combination.

Sodium alginate, methyl cellulose and hydroxy propylmethyl cellulosecould be successfully loaded into and brewed in the cartridge.

1. A cartridge for a beverage preparation system, the cartridgecomprising an inlet for the introduction of an aqueous medium into thecartridge, an outlet downstream of the inlet for the discharge of abeverage from the cartridge and a flow path connecting the inlet to theoutlet, wherein the flow path includes within it a non-gelled beverageliquid concentrate containing about 0.01 to about 5 weight % in total ofone or more thickeners.
 2. The cartridge of claim 1, wherein thebeverage liquid concentrate comprises an alginate and methyl cellulosein a weight ratio of about 1:5 to about 5:1, wherein the methylcellulose and the at least one alginate are present in a combined amountof about 0.01 to about 5 weight %.
 3. The cartridge of claim 2, whereinthe flow path contains a chamber in which the beverage liquidconcentrate is loaded and the flow path further comprises an aperturehaving a cross-sectional area of 2 mm² or less downstream of the chamberin which the beverage liquid concentrate is loaded.
 4. The cartridge ofclaim 2, wherein the beverage concentrate comprises a coffee extract,preferably soluble coffee.
 5. The cartridge of claim 2, wherein thebeverage concentrate comprises an alginate and further comprises acalcium ion sequesterant.
 6. The cartridge of claim 2, wherein thethickeners in the beverage concentrate are hydrated in a liquidingredient, preferably by a hydration technique such as sugar hydrationand/or high shear mixing.
 7. A cartridge for a beverage preparationsystem, the cartridge comprising an inlet for the introduction of anaqueous medium into the cartridge, an outlet downstream of the inlet forthe discharge of a beverage from the cartridge and a flow pathconnecting the inlet to the outlet, wherein the flow path includeswithin it a beverage liquid concentrate comprising an alginate and/or athermally reversible gelling thickener, and the total concentration ofthe thickener in the concentrate is about 0.01 to about 5 weight %. 8.The cartridge of claim 7, wherein the reversible gelling thickener isselected from one or more of methyl cellulose and hydroxy propylmethylcellulose.
 9. The cartridge of claim 7, wherein the alginate is selectedfrom one or more of sodium alginate, potassium alginate and ammoniumalginate.
 10. The cartridge of claim 7, wherein the beverage liquidconcentrate comprises an alginate and methyl cellulose in a weight ratioof about 1:5 to about 5:1, wherein the methyl cellulose and the at leastone alginate are present in a combined amount of about 0.01 to about 5weight %.
 11. The cartridge of claim 7, wherein the flow path contains achamber in which the beverage liquid concentrate is loaded and the flowpath further comprises an aperture having a cross-sectional area of 2mm² or less downstream of the chamber in which the beverage liquidconcentrate is loaded.
 12. The cartridge of claim 7, wherein thebeverage concentrate comprises a coffee extract, preferably solublecoffee.
 13. The cartridge of claim 7, wherein the beverage concentratecomprises an alginate and further comprises a calcium ion sequesterant.14. The cartridge of claim 7, wherein the thickeners in the beverageconcentrate are hydrated in a liquid ingredient, preferably by ahydration technique such as sugar hydration and/or high shear mixing.15. A method of dispensing a beverage from a cartridge containing abeverage liquid concentrate comprising an alginate and/or a thermallyreversible gelling thickener dissolved in the concentrate, the methodcomprising the steps of: passing an aqueous medium through the cartridgeto form a beverage by dilution of said beverage concentrate, anddispensing the beverage into a receptacle, wherein the overall weightratio of the beverage concentrate to the aqueous medium is from about10:1 to about 1:10.
 16. The method of claim 15, wherein the aqueousmedium is introduced into the cartridge at a temperature of from about50° C. to about 100° C.
 17. A beverage dispensing system comprising: acartridge containing a concentrate chamber comprising beverageconcentrate, an outlet downstream of the concentrate chamber for thedischarge of a beverage, a flow path connecting the concentrate chamberand the outlet, the flow path containing a means for mixing the beverageconcentrate with an aqueous medium, wherein the flow path comprises anaperture downstream of the concentrate chamber having a cross-sectionalarea of 2 mm² or less and wherein the beverage concentrate is anon-gelled beverage liquid concentrate containing about 0.01 to about 5weight % in total of one or more thickeners or a solid concentratecontaining about 0.01 to about 5 weight % in total of an alginate and/ora thermally reversible gelling thickener.
 18. A beverage dispensingsystem comprising: a cartridge containing a concentrate chambercomprising beverage concentrate, an outlet downstream of the concentratechamber for the discharge of a beverage, a flow path connecting theconcentrate chamber and the outlet, the flow path containing a means formixing the beverage concentrate with an aqueous medium, wherein the flowpath has a maximum cross-section area of X and a minimum cross-sectionarea of Y, wherein the ratio of X to Y is about 20 or greater, andwherein the beverage concentrate is a non-gelled beverage liquidconcentrate or a solid beverage concentrate comprising an alginateand/or a thermally reversible gelling thickener.
 19. A beverageconcentrate comprising a thickener, wherein the thickener comprisesmethyl cellulose and at least one alginate in a weight ratio of 1:5 to5:1, wherein the methyl cellulose and the at least one alginate arepresent in a combined amount of about 0.01 to about 5 weight %.
 20. Theuse of a sodium alginate and methyl cellulose to improve theorganoleptic properties, preferably the mouthfeel, of a beverageprepared from a beverage concentrate, wherein the methyl cellulose andat least one alginate in a weight ratio of 1:5 to 5:1.